Lettuce cups have been on heavy rotation in my house this summer. We did an elimination diet to remove grains and some other potentially inflammatory items to assess, so lettuce cups were a great stand in for gluten free tortillas. And through it all, we realized we really loved the lettuce wrap.
Bibb lettuce is a light and nutrient dense vehicle to get food into your face.
These cauliflower walnut lettuce cups are vegan and gluten free and I promise you, they’re filling and you won’t miss the meat. Try these on a Monday and call it “Meatless Monday”. This makes enough for 4 hungry people or 2 hungry people and will leave enough for lunch the following day.
INGREDIENTS
3/4 cup sun dried tomatoes (I oven dry cherry tomatoes – cut 2 cups cherry tomatoes in half, place seed side up on parchment lined sheet tray, roast at 200F for 90 min to 2 hours)
2 cups organic cauliflower florets
1 cup organic raw walnuts
1/4 cup raw sunflower seeds
2 garlic cloves, minced
1 tbsp tamari
1 tsp cumin
1/2 tsp coriander
2 tsp chili powder or red pepper flakes
1/2 tsp. paprika
1/2 tsp sea salt
1head of Bibb Lettuce
PROCEDURE
Preheat oven to 450F
If you use sundried tomatoes, rehydrate in a small bowl for 5 minutes
Line sheet tray with parchment paper
Place all ingredients in the bowl of a food processor fitted with an S blade. Chop until well combined and no large pieces exist
Spread the mixture out on parchment lined sheet tray
Bake for 10 minutes, mix the cauliflower mixture and place back in oven for 10 minutes
Put in lettuce cups and top with peach salsa
PEACH SALSA
1 ripe peach, small dice
1/4 English cucumber, small dice
1 small jalapeno, small dice
1 large green onion, sliced thinly on the bias
1/4 cup parsley or cilantro, minced
1 small/medium avocado, medium dice
zest of 1 lime
salt and pepper to taste
PROCEDURE
combine all ingredients in a bowl, mix to combine
Shana Robinson 